Saturday, 4 February 2012

Baked Salmon with Lemon and Parsley Crust

I have made a variation of this for years, but with a breadcrumb topping of olive oil, parsley, garlic and Parmesan.  It is delicious, but this version was altogether fresher and lighter and made a welcome change.  It is based on a recipe from Lorraine Pascale's latest book, "Home Cooking Made Easy".  For two, all you do is blitz a slice of good white bread with about 2 tablespoons of chopped parsley, a clove of crushed garlic, a teaspoon of Dijon mustard, the finely-grated zest of a lemon, and 15g of melted butter.  Season well with salt and pepper.  Put 2 fillets of salmon on baking parchment or buttered foil on a baking sheet and pile the crumbs on top.  It doesn't matter if some tumbles off, you will just have some extra crisp crumbs to serve along-side.  Now bake in a hot oven (200C) for 12-15 minutes, depending on the thickness of the fish and how well done you like it.  I don't mind mine a little rosy in the middle, but leave them in up to a further 5 minutes, watching so the crumbs don't burn.  Serve straight away with the zested lemon cut to squeeze over at the table.  Simple and delicious, served with stems of purple sprouting broccoli and some sauteed potatoes.

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